Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the skins are blistered and charred. Remove from the oven and let cool.
Once the peppers are cool, peel off the skins and remove the seeds. Cut them into strips. In a mixing bowl, combine the poblano strips with a squeeze of lime, and set aside.
Take a flour tortilla and place a few strips of roasted poblano pepper and a stick of Monterey Jack cheese in the center. Roll up the tortilla tightly and secure it with a toothpick. Repeat with remaining tortillas.
In a shallow bowl, mix the beaten egg with 1 tablespoon of taco seasoning. In another bowl, place the cornmeal and the remaining taco seasoning.
Dip each rolled tortilla in the egg mixture, allowing any excess to drip off, then roll it in the cornmeal mixture until well coated.
In a large skillet, heat the canola oil over medium heat. Once hot, add the flautas, a few at a time, and fry until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels.
Remove the toothpicks before serving. Serve your Chile Relleno Flautas with your favorite dipping sauce, like salsa or sour cream.
